Kino

Kino distils modern Japanese cooking through a global lens. Its kitchen champions a thoughtful, head to tail philosophy, coaxing the full potential from every ingredient and letting clarity, texture and balance do the talking.

The journey often begins with contrasts. Crisp meets silk in crispy rice crowned with akami or sake, while sashimi and nigiri, classic or aburi, play with purity and a whisper of flame. At the raw bar, maguro tartare finds lift with quail egg and corn crackers, and salmon tartare shimmers with yuzu ponzu jelly, salmon roe and nori’s saline snap. Even the salads speak in layered tones, from goma dare with pine nuts and crispy shallots to a mushroom duet dressed in carrot ponzu, spring onion and onion miso.

Warm plates deepen the cadence. A roasted hand dived scallop leads into rock shrimp tempura brightened by yuzu miso and lime, before a measured finale of Australian wagyu sirloin or imperial black cod, accompanied by simple sides of grilled broccoli and Japanese steamed rice. To close, yuzu Basque cheesecake or matcha tiramisu offers a delicate bow.

For an ingredient led dining experience that is precise yet unshowy, settle in at Kino. Reserve a table and let the evening unfold, one immaculate bite at a time.